Lemon Pork Chops with Quinoa Salad
Your family will love these flavorful pork chops with a crunchy almond topping. As for the perfectly fluffy quinoa? Simmer, drain, and let it stand, covered, to steam; then fluff!
6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.)
2 tablespoons lemon-herb seasoning
1 3/4 teaspoons kosher salt, divided
6 tablespoons olive oil, divided
1 1/2 cups uncooked quinoa
1 (8-oz.) package fresh sugar snap peas
1 garlic clove, sliced
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup chopped dry-roasted almonds
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1. Rub pork chops with herb seasoning and 1 tsp. kosher salt. Sear half of pork in 2 1/2 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned and cooked through. Keep pork warm on a wire rack in a 200° oven. Repeat procedure with 2 1/2 Tbsp. olive oil and remaining pork. Wipe skillet clean.
2. Bring quinoa, 1/2 tsp. kosher salt, and 4 cups water to a boil in large saucepan over high heat. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover. Let stand 10 minutes.
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3. Cut sugar snap peas in half crosswise. Heat remaining 1 Tbsp. olive oil in skillet over medium-high heat; cook peas in hot oil 1 minute or until bright green and tender. Sprinkle with remaining 1/4 tsp. salt. Add garlic; sauté 1 minute. Remove from heat.
4. Fluff quinoa with a fork. Add quinoa and Lemon-Garlic Vinaigrette to sugar snap pea mixture, and toss to coat. Stir in parsley and almonds. Serve with pork.